Ingredients for Chili Omelet
- Chili With Beans
- Mexican Blend Cheese
- Unsalted Butter
- 3 large eggs
- 2 tablespoons sour cream (optional, for garnish)
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How to Make Chili Omelet
- Preheat your oven to 350°F (175°C).
- Gently heat the chili in a small saucepan over low heat for about 5 minutes to warm through.
- In a medium bowl, whisk the eggs together until light and frothy.
- Melt the butter in an 8-inch nonstick skillet over medium-low heat.
- Pour the whisked eggs into the hot skillet and cook, gently tilting the pan to allow uncooked egg to flow underneath, until the edges are set but the top is still slightly wet.
- Sprinkle half of the shredded cheese over one half of the omelet.
- Spread half of the warmed chili over the cheese-covered half of the omelet.
- Sprinkle the remaining cheese over the chili layer.
- Fold the omelet in half using a spatula.
- Cook for another 1-2 minutes, or until the cheese is melted and bubbly, and the omelet is heated through.
- Garnish with a dollop of sour cream (optional) and serve immediately. Enjoy your delicious Chili Omelet!
Nutrition Information (Approximate per serving)
Sodium
208 g
Sugar
64g
Fat
362g
Carbs
20g
